Pasta With Goat Cheese, Chicken, Asparagus, and Mushrooms
A creamy, savory pasta dish featuring goat cheese, chicken, asparagus, and mushrooms, perfect for weeknight dinners.
Ingredients
Main ingredients
- 8 oz pasta (preferably fettuccine or penne)
- 2 pieces chicken breasts, diced
- 1 cup fresh asparagus, trimmed and cut into 1-inch pieces
- 1 cup mushrooms, sliced (button or cremini work well)
- 1 cup goat cheese, crumbled
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Cooking
- Begin by boiling a pot of salted water. Add the pasta and cook according to package instructions until al dente. Drain and set aside, preserving a bit of the pasta water.
- In a large skillet, heat olive oil over medium-high heat. Add the diced chicken and season with salt and pepper. Cook for 5-7 minutes until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the garlic and sauté for about 30 seconds until fragrant. Add the mushrooms and asparagus, cooking for an additional 4-5 minutes until the asparagus is tender.
- Return the cooked chicken to the skillet, then add the pasta. Toss everything together, adding the crumbled goat cheese. If the mixture seems dry, add a splash of reserved pasta water.
- Once combined, plate the pasta garnished with fresh parsley for a vibrant finish.
Notes
If you have leftovers, store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. For a creamier sauce, add a splash of heavy cream or more goat cheese.